Tortilla Soup by Sandra

Name: Tortilla Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 lb chicken breasts or thighs; 2 tbsp olive oil; 2 jalapeños, chopped; 3 clove garlic, minced; 1 onion, chopped; 1 bell pepper, chopped; 1 can black beans (drained); 1 cup corn kernels; 4 cups chicken broth; 1 cup water; 2 tsp cumin; 1 tsp chili powder; 0.5 tsp cayenne pepper; 1 large tomato, chopped; 1 tbsp tomato paste; 1 bundle fresh cilantro; 1 tsp fresh oregano; 0.5 cup crushed tortilla chips; 0.5 cup milk; 4 tortillas; 1 tbsp olive oil (for tortillas); 1 tsp lime zest (for tortillas); 1 tbsp lime juice (for tortillas); 1 dash salt (for tortillas); 1 cheese (for garnish); 1 cilantro (for garnish); 1 green onion (for garnish)

Day 2 of the Soup Series, and we’re heating things up! 🌶️🥣 The first time I tried tortilla soup, I was around 8 years old in Mexico, and let me tell you—it was my first taste of spicy food and I was hooked! 🔥 Today, I’m introducing you to the version I fell in love with years later at Max & Erma’s. The zesty broth, crispy tortilla strips, and all the toppings—you just can’t go...

chicken breasts or thighs

bell pepper, chopped

black beans (drained)

large tomato, chopped

crushed tortilla chips

olive oil (for tortillas)

lime zest (for tortillas)

lime juice (for tortillas)

salt (for tortillas)

cheese (for garnish)

cilantro (for garnish)

green onion (for garnish)

Step 1

Heat olive oil in a pot, season the chicken, and brown both sides. Remove and set aside.

Step 2

Sauté the jalapeños, garlic, onion, and bell pepper until softened.

Step 3

Add the chicken, black beans, corn, water, chicken broth, spices, tomato, cilantro, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 4

Shred the chicken and return it to the soup. Simmer for an additional 45 minutes.

Step 5

Stir in the crushed tortilla chips and milk. Remove the cilantro and oregano from the soup.

Step 6

Cut the tortillas into strips, brush them with olive oil, lime zest, lime juice, and sprinkle with salt. Bake at 425°F until golden and crispy.

Step 7

Serve the soup topped with cheese, tortilla strips, cilantro, and green onion.

For extra crunch, fry the tortilla strips instead of baking them.

Adjust the spice level by adding more or less cayenne pepper or jalapeños.

Use rotisserie chicken as a shortcut for cooked chicken.

Add a dollop of sour cream for a creamy twist.

For a vegetarian version, substitute chicken with tofu or additional beans and use vegetable broth.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.

Can I freeze tortilla soup?

Yes, tortilla soup freezes well. Store it in an airtight container for up to 3 months. Add fresh toppings when serving.

How can I make the soup less spicy?

Reduce the amount of cayenne pepper and jalapeños, or omit them entirely.

What can I use instead of milk?

You can substitute milk with a dairy-free alternative like almond milk or coconut milk.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned diced tomatoes as a substitute for fresh tomatoes.

chicken breasts or thighs

bell pepper, chopped

black beans (drained)

large tomato, chopped

crushed tortilla chips

olive oil (for tortillas)

lime zest (for tortillas)

lime juice (for tortillas)

salt (for tortillas)

cheese (for garnish)

cilantro (for garnish)

green onion (for garnish)

Step 1

Heat olive oil in a pot, season the chicken, and brown both sides. Remove and set aside.

Step 2

Sauté the jalapeños, garlic, onion, and bell pepper until softened.

Step 3

Add the chicken, black beans, corn, water, chicken broth, spices, tomato, cilantro, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 4

Shred the chicken and return it to the soup. Simmer for an additional 45 minutes.

Step 5

Stir in the crushed tortilla chips and milk. Remove the cilantro and oregano from the soup.

Step 6

Cut the tortillas into strips, brush them with olive oil, lime zest, lime juice, and sprinkle with salt. Bake at 425°F until golden and crispy.

Step 7

Serve the soup topped with cheese, tortilla strips, cilantro, and green onion.

For extra crunch, fry the tortilla strips instead of baking them.

Adjust the spice level by adding more or less cayenne pepper or jalapeños.

Use rotisserie chicken as a shortcut for cooked chicken.

Add a dollop of sour cream for a creamy twist.

For a vegetarian version, substitute chicken with tofu or additional beans and use vegetable broth.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.

Can I freeze tortilla soup?

Yes, tortilla soup freezes well. Store it in an airtight container for up to 3 months. Add fresh toppings when serving.

How can I make the soup less spicy?

Reduce the amount of cayenne pepper and jalapeños, or omit them entirely.

What can I use instead of milk?

You can substitute milk with a dairy-free alternative like almond milk or coconut milk.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned diced tomatoes as a substitute for fresh tomatoes.

Tortilla Soup

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Tortilla Soup

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

How to make Tortilla Soup

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS